CRAB AND GOAT CHEESE STRUDEL
Steps:
- In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
- Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
- In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
- Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.
SMOKED RIB-EYE AND GOAT CHEESE EMPAñADAS
This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.
Provided by Guillermo Pernot
Yield Makes about 18
Number Of Ingredients 21
Steps:
- Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.
- Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
- Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes. Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.
- Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds. Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
- Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates.
AMAZING GOAT CHEESE CRAB CAKES
These are a favorite in my household. We probably make them once every couple weeks....They are DELICIOUS.
Provided by ManglinYourRecipes
Categories Lunch/Snacks
Time 18m
Yield 8-10 crabcakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients in medium size mixing bowl (be sure to add cracker crumbs last).
- Take about 1-2 tbsp worth of mix and squish into 3 inch patties onto lightly greased frying pan.
- Pan fry each side until brown.
Nutrition Facts : Calories 270.2, Fat 12.1, SaturatedFat 2.6, Cholesterol 98, Sodium 801.2, Carbohydrate 24, Fiber 1.1, Sugar 1.3, Protein 15.8
SUN-DRIED TOMATO GOAT CHEESE EMPANADAS
I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHAVRIE CRAB EMPANADAS
Make and share this Chavrie Crab Empanadas recipe from Food.com.
Provided by Corrinne J
Categories Lunch/Snacks
Time 18m
Yield 30-40 serving(s)
Number Of Ingredients 14
Steps:
- Filling: In a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, and red pepper. Set aside to chill.
- In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
- Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
- Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
- To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
- Fold over to form a half-moon pie shape and crimp the edges to seal.
- Place finished empanadas in the refrigerator on sheet tray. Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.
Nutrition Facts : Calories 95.1, Fat 5.8, SaturatedFat 1.9, Cholesterol 8.7, Sodium 111.8, Carbohydrate 7.6, Fiber 0.7, Sugar 0.4, Protein 3.5
CRAB AND GOAT CHEESE EMPANADAS
Steps:
- Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour. Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper. Preheat oven to 325 degrees F. Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles. Place about 2 teaspoons of the filling into the center of each circle. Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney. Mango Chutney: Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.
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